Fried Chicken

[Kiwi cop]

Guys and gals. Karen has a question she wants me to ask everyone.

During our visit to the US last year better than 90% of the time Karen had chicken, mostly fried. Unlike the Kiwi version of this dish it was always crisp and jucy but grease free. (We had some fried chicken (not KFC) for dinner the other day and it was horrible and greasy(.

So what is the secret with American fried chicken. How to you not get the grease?

Thanks

 

[ParadiseRoad]

...I believe it's temperature control...and a clean fryer with clean oil...

 

[ACORN]

I believe PR is correct. You have to have the oil hot enough but not too hot. I vaguely recall Alton Brown on The Food Network explaining that when the oil is right the moisture cooking out of the meat prevents the oil soaking in. Too cold it soaks in, too hot, it burns before it’s fully cooked. At least that’s how I remember it.

 

[Kiwi cop]

...I believe it's temperature control...and a clean fryer with clean oil...

Makes sense to me. 45 years ago my mother owned an evening burger bar. Every night one of the two vats was drained and the contents strained through a sieve and then cloth. The cooking medium was changed each week. And while the doors did ‘t open until 4:30pm the bats were turned on at 3 to get up to temperature.

But I suspect that the real difference is oil. In Kiwiland most commercial deep frying is done using vegetable shortening. I suspect that makes a difference too.

 

[daglockman]

Air fryer works good.

 

[Ivan the Butcher]

A somewhat new thing is America, is deep fried whole turkey. I have sampled this over 30 times in the last 20 years, in my opinion Peanut Oil does the best job. My club does 3 or 4 at a time, 2 to 4 times a year. After each bird is cooked a batch of French Fries is done to clean the oil. If they want onion rings or deep fried vegies those are done in a batch or two between the bird and the potatoes.

Ivan

 

[redlevel]

But I suspect that the real difference is oil. In Kiwiland most commercial deep frying is done using vegetable shortening. I suspect that makes a difference too.

There are lots of things better than vegetable oil. For crispness, and high temps without scorching, try peanut oil. Regular old hog lard is good, too.

 

[dockmurgw]

If it aint fried in Crisco it aint fried chicken. But the best part, after frying the chicken, mix flour salt & pepper in the hot Crisco to make the brown gravy that goes over the rice. Mix flour in Crisco to make the biscuits. This was how the South Carolina side of my family ate. You may not live to a hundred but you sure will be well fed.

 

[THE PILGRIM]

My Mother cooked the best Fried Chicken that I ever ate.
She used a Cast Iron Skillet and Lard.

 

[UncleEd]

My Mother cooked the best Fried Chicken that I ever ate.
She used a Cast Iron Skillet and Lard.

I believe true "Southern fried chicken" is done this way.

And it doesn't always have to be crispy. Hence, for years,
KFC's non-crispy.

 

[Lee Barner]

Butter flavored Crisco. I mix the salt and pepper in the flour. soak the chicken in ice water for 15-20 minutes, then roll in the flour. make sure the Crisco is hot enough by sprinkling some flour in and see if it bubbles good like it frying. I have a routine: breasts first, then thighs and legs, followed by the wings and backs. turn a couple of times, then turn down, cover and let it slow cook for another 20 minutes or so. remove and put on paper towels on a plate to catch the remaining Crisco. whip up the mashed taters and peas, take the biscuits out of the oven and you are there. lee

 

[HOUSTON RICK]

I worked at famous recipe fried Chicken now called Lee's Fried Chicken in High School. Their cooking oil was actually filtered continuously and high temperatures to cook the meat quickly before it absorbed too much oil. Clean, if not new oil, is essential. Some type of splatter shield to keep the oil from popping out of the skillet helps. Also soaking the chicken in ice water as mentioned cleans off the blood and helps the breading stick. The breading should be 50% seasonings and 50% flour to maximize flavor (Grandma's Secret), keep that in mind when putting the flour into mix. To really reduce the oil content, only brown the chicken in the skillet and finish cooking in the oven. Many recipes on the internet to adjust to your preference.

 

[jbtrucker]

Mom knew the right temperature I always have it too high . The house I grew up in had a big 1950's gas stove. Mom would use a large cast iron skillet with Crisco maybe a little bacon grease. For three kids and big daddy she cut up two fryers coat with flour and little salt. I think fry one side 15 min turn and cover for another 15 maybe more

 

[Rustyt1953]

Rick, there is a Lee's 6 blocks from me at Montgomery and Ross.

It's handy when I need my " gizzards-n-gravy" fix.

 

[kmyers]

The temperature is the key as noted and I agree about the heavy cast iron skillet that has been passed down through the generations. After that double dip into buttermilk and flour seasoned with salt, pepper and garlic powder is our favorite.

 

[boatbum101]

+ 1 on buttermilk for the best fried chicken , biscuits , cornbread , onion rings & pancakes .

 

[tg4360]

"Air" fryer is marketing wank.

It's just a convectiom oven just like an, "Instant Pot" is just a pressure cooker.

Perfect timing this in that the Missus and I just did an experiment with baking VS. frying.

Frying won out by a large margin.

Agreed with temp control being key.

 

[Rustyt1953]

We soak the chicken in brine overnight. It do make a difference.

 

[THE PILGRIM]

You had told my Mother that she needed to cook her Fried Chicken in a oven,
She would have looked outside to see if a UFO was parked in the front yard!

 

[tg4360]

You had told my Mother that she needed to cook her Fried Chicken in a oven,
She would have looked at outside to see if a UFO was parked in the front yard!

I knew what the outcome would be but wanted to demonstrate to her that proper temp control proves that frying is actually a dry heat method.

Second on brining too.